Best 11 Crisp Lemon Cookies With Anise Frosting Recipes

ITALIAN LEMON COOKIES

Steps:

• Preheat oven to 350 degrees F. Line good quality baking sheets with parchment paper or silicone mats.
• In a small bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat together the cooled melted shortening and 1 cup powdered sugar until light and fluffy. Beat in eggs one at a time until well combined, then beat in lemon extract and lemon zest. Beat in flour into sugar/shortening mixture until combined.
• Using a medium cookie scoop (about 1.5 Tablespoons) or spoons, divide dough and roll into balls. Place cookie balls onto prepared baking sheets. Remove cookies from oven, and cool on wire racks.
• Bake the cookies about 10-12 minutes or until lightly golden brown on the bottom, but still light on top.
• Meanwhile, whisk together 2 cups of powdered sugar and 2 Tablespoons of milk in a small deep bowl. Add more milk as needed until glaze is fairly thin in consistency.
• Dip cookies in glaze with a fork, letting excess glaze run off as much as possible. Place cookies on parchment paper or silicone mat. Quickly top with sprinkles while glaze is wet. Then set cookies aside for glaze to set.

CRISP LEMON COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.

ITALIAN ANISE COOKIES

Steps:

• Beat eggs together in a large bowl. Gradually stir white sugar into beaten eggs until smooth. Slowly pour vegetable oil and anise oil into sugar mixture until incorporated. Mix flour and baking powder together in a separate bowl; slowly add to sugar mixture, stirring with a wooden spoon until dough is dry.
• Refrigerate dough, 30 minutes to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Roll dough into walnut-size balls and arrange on the prepared baking sheet.
• Bake in the preheated oven until cookies are crisp around the edges, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
• Mix confectioners' sugar and milk together in a bowl until desired consistency is reached. Dip a fork into the icing and drizzle over cookies. Allow icing to harden.

CRISP LEMON COOKIES WITH ANISE FROSTING

Steps:

• 1. Cream together butter and pouch of lemon filling mix from krusteaz box. Add in vanilla and pure lemon extracts
• 2. To this add 2 eggs and stir until well blended
• 3. Now add in flour, pouch of crust mix from krusteaz box, soda, and salt. Stir this until dough forms. You may have to knead the dough with your hands. (If sticky add flour to your hands before kneading)
• 4. Take HEAPING Tablespoons of dough and roll into balls. Roll in bowl of sugar and place on ungreased cookie sheet. Be sure to place balls at least 2 inches apart because the expand. (I fit 12 cookies on a tray)
• 5. Bake in 350 degree preheated oven for 14 to 16 minutes or until cookies are golden and set.
• 6. Allow cookies to cool and then frost with preferred frosting (we left some unfrosted cause my daughter hates frosting)
• 7. split can of frosting in half to one half add anise extract and to other half add lemon extract, stir both to blend well. Frost cookies.

TRADITIONAL ANISE COOKIES

Steps:

• With a Kitchenaid mixer: beat eggs 20 minutes with 2 cups of granulated sugar (yes I mean 20 minutes as this is what will make the cookies light as a feather with a crisp melt in you mouth top crust).
• Add flour gradually, beating well after each addition. Add 1 tsp anise oil and blend well.
• Drop by tablespoonsful onto greased cookie sheets and let stand in a draft free place overnight.
• Bake in a 375°F oven for 10 minutes until light golden but do not brown.
• Cool on baking racks thoroughly before storing.
• Store in a tightly covered cookie tin (not plastic).
• The longer you let the cookie age, the better it will be.

LEMON CRISP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugar until fluffy.
• Add egg, lemon zest, juice, vanilla and beat again.
• In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
• Add dry ingredients to wet in two batches, until just blended.
• Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Sprinkle with colored sugar.
• Bake for 10-12 minutes until edges are lightly browned.
• Cool on cookie sheet for 1 minute then move to a cooling rack.

CRISP LEMON SUGAR COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

FROSTED ANISE COOKIES

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool completely., Spread cookies with frosting and decorate with sprinkles. Let stand until set. Store in an airtight container.

CRISP ANISE COOKIES

Steps:

• Preheat oven to 350 degrees. Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes. Reduce speed to low, and add flour mixture, whisking until just combined.
• Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Let cool on sheets on wire racks.

SPICY ANISE COOKIES WITH LEMON ICING

Steps:

• In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, allspice, cloves and salt. Set aside.
• In a large mixing bowl, combine brown sugar, dark corn syrup, egg and lemon zest.
• Add butter, chocolate and anise extract; mix well. Stir in sour cream.
• Gradually add flour mixture to wet ingredients; stir until just combined and a ball forms.
• Roll dough out on a floured surface to 1/8 inch thickness. Cut with 2 inch cookie cutter. Place about 1 inch apart on lightly buttered cookie sheets. Bake at 350° F for 10 to 12 minutes or until golden brown. Cool on racks. Glaze with Lemon Icing.
• Lemon Icing: In a small mixing bowl, combine all ingredients until smooth. To thin icing, add 1 to 2 teaspoons milk. To thicken icing, add 1 to 2 tablespoons of powdered sugar.

LEMON CRISP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely.